A hearty, healthy soup that all the family will love – and you can keep it for up to three months frozen, too. Just reheat it when you need a quick supper!
Skill level: Easy peasy
- 2 tbsp sunflower oil
- 6 rashers smoked streaky bacon
- 1 onion, peeled and chopped
- 2 carrots, peeled and diced
- 200g (7oz) red lentils
- 400g can chopped tomatoes
- 1 vegetable stock cube
- 2 tbsps chopped fresh parsley
- Salt and freshly ground black pepper
- Crusty bread, to serve
- Heat oil in a large saucepan. Add the bacon, onion and carrots and cook over a medium heat, stirring occasionally, for 7-10 minutes, or until the bacon has started to turn golden and the vegetables have softened. Add the lentils to the pan and stir well. Add the chopped tomatoes and 1.5 litres (2½ pints) boiling water, and stir in stock cube. Bring to the boil, cover, and then simmer the soup gently for about 1 hour, or until the lentils and vegetables are tender.
- Remove the pan from the heat and leave the soup to cool slightly. Purée the soup with the parsley, and add seasoning to taste. If the soup is too thick, a little extra boiling water can be added.
- Reheat the soup for serving in mugs, with crusty bread.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.